Recipe - Chilean Chicken

3 small Hot chilies; fresh or dried
1 tablespoon Boiling water
1 tablespoon Oil
One half cup Water
1 tablespoon Vinegar
2 Onions; cut or sliced up
One half cup Chopped fresh coriander; or
parsley
1 teaspoon Oregano
1 teaspoon Salt

Remove stems from chilies and break chilies open. Remove seeds and cover
with the boiling water for 5 minutes. Place them in a blender with all the
remaining ingredients and blend for a few seconds. This sauce may be stored
in the refrigerator until required. Serve at room temperature to accompany
roast or grilled meats. Makes 1 One half cups.
1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted
mcrecipe by patH 1996 Oc
Recipe By : Pebre (Chile)

Posted to MCRecipe Digest V1 #249

Date: Thu, 17 Oct 1996 16:29:43 0700 (PDT)

From: PatH phannema@wizard.ucr.edu